On 12/19/2010 9:34 PM, Melba's Jammin' wrote:
> In >, >
> wrote:
>
>> I finally caved yesterday and bought a 3 lb prime rib roast. It's always
>> been an expense I couldn't justify since dh likes his roast beef pot
>> roasted. He likes well done. I love rare and med rare. I think I'll put a
>> s and p, garlic and herb rub on it and let it marinate. How long would you
>> recommend? Start high and drop to low? I want to not regret spending the
>> money...lol....thanks.........Sharon in Canada
>
> Sharon, here's a link to my website with pictures and narrative of last
> year's effort: http://tinyurl.com/2beuaqa
>
> I started hot and reduced. I'll be consulting the time chart in the
> middle of the page for timing -- looks like it will be about 2 hours for
> my 8# hunk o' flesh! This will be the third year I've prepared rib
> roast for Christmas ‹ it was a rip-roaring smashing hit for the
> carnivores in my midst.
>
> I understand your concern about screwing it up‹totally! I am not
> accustomed to laying down $50 for one piece of meat and am so not
> interested in screwing it up!!
>
> Good luck with yours!
>

Well that is a pretty piece of meat!

--
Currently reading: Finals over! Yay for an A in organic chem and a B in
Human Anatomy and Physiology. Now what to read?